Cooking

Are you terrified of the kitchen or maybe you just want to learn how to cook better. Is your lack of knowledge preventing you and your family from eating well? Or are you a gourmet cook looking for inspiration? Do you want to travel to international destinations without ever leaving the kitchen? Our classes include culinary basics, gourmet and international cooking. We even offer culinary tours!

Whether you are a beginner or proficient in the kitchen, join us for the adventure of a lifetime and learn the pleasures of cooking well one step at a time in a hands on supportive environment. No fear, no pressure, just a whole lot of fun and good food. You won't regret it!

And if you'd like to take your education further sign up for one of our 10 Class Ongoing Series Programs where you'll begin your journey of becoming an accomplished cook. Classes are 3 hours in length with 2 - 4 classes per month, Monday through Saturday. Classes rotate monthly allowing students to take the full course at their convenience.

Cooking 101 The Series - Explore the magic of cooking in this hands on series where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about herbs and spices, cooking oils, all about foods, what the different cooking techniques are and when to use them. Classes include: Kitchen Know How, Basic Knife Skills, All About Spices & Herbs, The Mother Sauces, Oil & Vinegar - the Magic Elixirs, Chicken, Chicken and More Chicken, Where's the Beef, Pork the Other White Meat, The Earth's Bounty - Vegetables & Fruit, The Ocean's Bounty -Seafood.

Cooking 102 The Series -Explore the magic of cooking in this hands on series where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about ingredients, what the different cooking techniques are and when to use them. Classes include: The Mighty Egg, Beans - black, red, white, pinto and garbanzo, More Legumes - peas, black eyed peas, lentils, fava beans, lima beans, Rice - long grain, arborio, jasmine, black, brown, red, wild and basmati, Grains - quinoa, amaranth, bulgur, grits, barley, oatmeal and cornmeal, Pasta -couscous, orzo, pilaf, macaroni, egg noodles and angel hair, All About Cheese - hard and soft, Stocks and Soups, Nuts and Seeds, Vegetables of the Season.

Mastering Technique-The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks. Join Executive Chef Arleen Lloyd for the series geared towards mastering the techniques that will make you the best cook you can be. Classes include: Advanced Knife Skills, Poach - Simmer - Boil, Blanch - Parboil - Shock, Steam - Braise - Stew, Saute and Sear, Pan Fry - Stir Fry - Deep Fry, Roast - Bake - Broil, Mixed Techniques, Advanced Stocks and Soups, Advanced Sauces. This series requires previous registration in Cooking 101.

Cavatelli Pasta from Scratch - Jun-29-2016 - Arleen Lloyd

Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. This class focuses on dough made from semolina flour and the shapes created from this dough such as cavatelli, orecchiette and trofie...

Cooking My Way through My Husband's Midlife Crisis - Jun-30-2016 - Arleen Lloyd

Welcome to our new support group for those experiencing the midlife crisis of their significant other. Yes, we know what you're going through and we want to offer a safe place for you to be able to share your feelings, find support or maybe just a place for you to come and sit for awhile...

The World of Chinese Dim Sum - Jun-30-2016 - Arleen Lloyd

The Chinese call the little delicacies served at tea lunch dim sum, which translates as "touching your heart." And that indeed is what these small morsels do...

Our Programs are Listed Below - Jul-03-2016 - Staff

We have listed our programs on the calendar under Sunday. We do not teach on Sundays. Classes are held Monday through Saturday, morning, afternoon and evenings...

Crepes Savory and Sweet - Jul-06-2016 - Arleen Lloyd

Did you know that crepes can be both savory or sweet. Join Executive Chef Arleen Lloyd for an evening of crepe exploration. Learn how to make the perfect batter, how to swirl the pan to achieve the correct form and thickness of the crepe and how temperature affects the outcome...

Kitchen Know How Cooking 101 - Jul-07-2016 - Arleen Lloyd

Learn what equipment you need, how to stock your pantry, how to properly store and keep your family safe from food borne illnesses, what the different cooking techniques are and when and how to use them...

Pasta from Scratch - Jul-07-2016 - Arleen Lloyd

Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. This class focuses on how to make the dough and how to create pastas such as, fettuccine, spaghetti and linguine...

Fondue Party - Jul-08-2016 - Arleen Lloyd

Grab some friends and join us as we explore the nuances of fondue, how it’s made and why it’s not just about cheese. From savory to sweet discover how fondue can make life so much fun! We’re having a party and you’re invited! Wear closed toe shoes, bring an apron, and containers to carry your leftovers home...

Cooking 101 The Series - Jul-10-2016 - Staff

10 Class Ongoing Series. Explore the magic of cooking in this in depth series of 10 classes where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about herbs and spices, cooking oils, all about foods, what the different cooking techniques are and when to use them...

Cooking 102 The Series - Jul-10-2016 - Staff

10 Class Ongoing Series. You've taken Cooking 101 and are ready to continue your education into the world of food. Explore the magic of cooking in this hands on class where you will learn the fundamentals to cooking well...

Cooking for Beginners 6 weeks - Jul-10-2016 - Staff

Explore the magic of cooking in this 6 class series where you will learn the fundamentals to cooking well. It’s all about knowledge – what foods to buy, when to shop and how to cook fresh, sustainable foods which have a flair of your own...

The Basics 3 weeks - Jul-10-2016 - Staff

Our Basics series is perfect for someone who wants to learn about a specific topic and who may not want to commit to 6 or 10 weeks. This 3 class series will teach you how to purchase, prep and cook a specific subject matter...

International Series 3 weeks - Jul-10-2016 - Staff

Our International series is perfect for someone who wants to learn about a specific cuisine. This 3 class series will teach you the fundamentals of a specific international cuisine progressing to a more profound understanding of the culture, it’s food and it’s people...

Mastering Technique The Series - Jul-10-2016 - Arleen Lloyd

10 Class Ongoing Series.The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks...

The Mother Sauces Cooking 101 - Jul-12-2016 - Arleen Lloyd

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Basic Knife Skills Cooking 101 - Jul-12-2016 - Arleen Lloyd

A good knife is one of the most important tools in the kitchen. Knowing how to use one and which knife does what job makes cooking all the more pleasurable...

The Flavors of Greece Opa! - Jul-13-2016 - Arleen Lloyd

Join us as we explore the nuances of cultural cooking. Explore the flavors of Greece and all she has to offer. Delicious, warm and full of Opa!, Greece is known for fresh, healthy cuisine packed with flavor and history...

Lazy Days of Summer - Jul-14-2016 - Arleen Lloyd

Join Executive Chef Arleen Lloyd in a wonderful exploration of the food and drink of summertime. Bring an apron, closed toe shoes, chef's knife and containers to carry your creations home...

The Women's Room - Jul-15-2016 - Arleen Lloyd

The power of a woman's experience has no bounds. Join us as we come together to share our wisdom, experiences, joys and sorrows while cooking our way through surprise ingredients...

An Evening in Marseille, France - Jul-15-2016 - Arleen Lloyd

Marseille is located on France's south coast and is the second largest city in France. Julia Child lived here for a year, learning all about the seafood culture of Marseille and its claim to fame bouillabaisse...

The Basics of Canning - Jul-16-2016 - Arleen Lloyd

There is no better way to preserve the wonderful flavors of our harvest than through canning. Join Executive Chef Arleen Lloyd as she teaches you the proper way to prepare and can the magnificent bounty of our local farms...

Creamy Dreamy Risotto - Jul-19-2016 - Arleen Lloyd

Making risotto doesn't have to be a nightmare. Yes, it does take patience and is an exercise for your upper arms. In spite of this there's nothing more delectable and delicious than risotto when made correctly...

The Casserole Reinvented - Jul-20-2016 - Arleen Lloyd

We're not talking about green bean, tuna or mystery casseroles in this class. The very word casserole can send shudders down a person's back! What is a casserole? Simply defined it is a deep baking dish...

Tamales - Jul-20-2016 - Arleen Lloyd

Do you love tamales? Have you ever wondered if you could make them yourself? Join us as we walk you through the in and out of tamale making. It's not as hard as you might imagine! You'll learn about both sweet and savory tamales and everyone takes tamales home...

Fresh Cheese from Scratch - Jul-21-2016 - Arleen Lloyd

Join us for a morning dedicated to learning the art of making fresh cheese and explore the "science of cheese and cheese making. You'll make three different fresh, soft cheeses; yogurt cheese, ricotta, and mozzarella...

Calzone and Stromboli the Stuffed Breads of Italy - Jul-21-2016 - Arleen Lloyd

Join us for a morning of exploration into the world of Italy's stuffed breads, the Calzone and Stromboli. Calzones are turnovers that resemble an inside out pizza, while Strombolis are Italy's answer to a baked sandwich...

Viva Goa India - Jul-22-2016 - Arleen Lloyd

India’s smallest state Goa is located in southwest India, in the region known as Konkan. Goa was once a colony of Portugal and the Portuguese influence still remains prevalent within the culture and flavor of their food...

Stratta Frittata Spanish Tortilla - Jul-23-2016 - Arleen Lloyd

Eggs are considered the perfect protein and when combined with an array of ingredients the most wonderful alchemy occurs. Join us for a morning of egg magnificence as we create Stratta, Frittata and Spanish Tortilla...

Pork The Other White Meat Cooking 101 - Jul-24-2016 - Arleen Lloyd

Emeril is fond of saying “Pork Rules” but how often have you cooked pork only to have it turn out tough and chewy? Join us as we explore the world of pork and all it has to offer...

Delectable Morocco - Jul-26-2016 - Arleen Lloyd

Often confused with the foods of the Middle East, this North African country's food boasts of intense flavors, scents and colors. Having African, Beber, Spanish and Arab influences the foods of Morocco are rich in spiced sauces and slow cooked to perfection...

Cooking My Way through My Husband's Midlife Crisis - Jul-27-2016 - Arleen Lloyd

Welcome to our new support group for those experiencing the midlife crisis of their significant other. Yes, we know what you're going through and we want to offer a safe place for you to be able to share your feelings, find support or maybe just a place for you to come and sit for awhile...

Semolina Pasta from Scratch - Jul-27-2016 - Arleen Lloyd

Semolina is derived from durum wheat and possesses a wonderful rich flavor and chewy texture. Perfect for pasta such as cavaletti, malloreddus, orecchiette which can stand up to thicker sauces...

Paella - Jul-28-2016 - Arleen Lloyd

Spain has influenced the food of every culture throughout history at on time or another. Her contribution to gastronomy is vast with flavors that have no rivals...